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Monday, April 12, 2010

This is the 3rd or 4th time I've tried to make my own Tomatillo Salsa, but it's my first success. I use this salsa in Stacked Chicken Enchiladas, Green Chile Pork Tacos, and just for eating with chips so it seemed worthy of its own post. Thanks to a great blog that I just discovered, Mexican Foodie, for giving me the initial recipe that I varied a little.
I updated this post when I made a huge batch to give away. Scroll down to the bottom for those instructions.

Tomatillo Salsamakes 2 to 3 cups, depending on how juicy the tomatillos are

Heat a heavy-bottomed (preferably cast iron) pan to medium-high. Place the jalapeno and serrano chile in the dry pan and roast until they have are mostly black. You'll have to turn them a few times over 5 to 10 minutes.

Remove the chiles and place the tomatillos, husks removed, in the same pan. Blacken top and bottom and, if possible, a little of the sides. Set them aside with the chiles.

Roughly chop the onion and and it to the pan. It will cook quickly because the pan is so hot from the roasting. After about a minute add the oil, stir well, and remove from the heat.

Remove the seeds from the chiles and put them in a food processor with the garlic, cilantro, juice of 1 lime, tomatillos, and onions. Add salt to taste and blend well.

Adjust the seasonings, adding more lime, salt, and maybe even another chile.

For a big batch, all the ingredients are the same, but I had to simplify the process or I would have been turning tomatillos in the pot all day.

Pre-heat the oven to 425.

Spread the tomatillos, onions, garlic, and serranos onto sheet pans that you've covered in foil (or else cleanup is a nightmare). Keep the different items as separate as you can because they roast at different speeds.

Roast in the oven until the edges of everything are blackened and at least a couple of the tomatillos have split. I pulled out the garlic first, then the onions, then serranos, and last the tomatillos.

Blend in batches according to the directions above. Combine all the batches together in a big bowl and check the seasonings.

Tomatillos, especially with lime added, are acidic enough to preserve just like you would do jam.

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Here's Me

Lil

I really like to know what I'm having for dinner. I
plan in advance and look forward to it all day, but I'm also kind of
lazy, so the meals have to be simple and/or easy. So here's a blog
about the things we make for dinner (maybe we'll throw in a different
meal once in a while).